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Smoked Fish Rillette

Recipes

Smoked Fish Rillette

Rillette is a fancy term for a chunky dip or spread. The most traditional rillettes are made with braised meat and fat-think duck and duck fat or rabbit. Unlike the more refined pâté, rillettes have more texture and a rustic appearance. Both are typically served with some crusty bread, crackers, and...
Turkey and Green Papaya Salad

Recipes

Turkey and Green Papaya Salad

Turkey season is all about transitions. At the beginning of my season, I drive to hunt with the heat on in the truck, and you can usually see your breath in the predawn. By mid-season, I’m running the AC and soaked in sweat by the end of the morning. This transition happens with the dishes I cook as...
Raccoon Tacos

Recipes

Raccoon Tacos

Raccoon is not the prized venison backstrap or wild turkey breast of game meats by any means. It’s considered a varmint and is generally a food associated with poverty that's eaten out of necessity. But it doesn’t have to be that way. Raccoon can be delicious, especially when braised, shredded, and...
Can You Eat Raccoon? Absolutely

Cooking Techniques

Can You Eat Raccoon? Absolutely

The first time I ate a raccoon was about 11 years ago. Some were raiding the chicken coop where we lived, so my roommate and I were charged with dispatching. We trapped one in a Hav-a-Hart, killed it, and being equal parts curious and broke, we cooked it. We braised the first raccoon with a bunch of...
Fried Shad Roe

Recipes

Fried Shad Roe

Odds are, if you’re not from the Mid-Atlantic, you’ve never heard of fried shad roe. Which, honestly, is a damn shame. Shad are a type of river herring, an anadromous fish that migrate from saltwater up rivers to spawn in freshwater. Each spring, shad will make their way hundreds of miles upriver to...
Smoked Turkey Legs

Recipes

Smoked Turkey Legs

Wild turkey legs are one of the toughest cuts of wild game I’ve ever cooked. These 20-pound birds spend all day running around looking for food, fighting, and avoiding all types of predators. It’s no wonder their skinny little legs are densely muscled and full of hard tendons. You can braise or...
How to Make Sauerkraut

Cooking Techniques

How to Make Sauerkraut

Making sauerkraut is similar to making charcuterie—salt and time are the key ingredients. Unlike charcuterie, however, sauerkraut (or any fermented vegetable) is a little more forgiving in the process. Sauerkraut is simply fermented cabbage with or without spices. Typically, chefs will include...
How to Make Venison Salami

Recipes

How to Make Venison Salami

At its core, making salami is all about high quality meat, time, salt, and fermentation. The process of curing and drying salami intensifies the existing flavors and qualities of the meat, which is why I believe wild game is the perfect protein for salami. Wild game has a depth of flavor that is...
Everything You Need to Know About Charcuterie

Cooking Techniques

Everything You Need to Know About Charcuterie

Charcuterie is a catch-all term for processed meat. These meats can range from dry-cured Spanish hams to smoked snack sticks. The craft of making charcuterie evolved from the need to preserve meats before the advent of refrigeration and utilize odds and ends of protein. With the modern luxury of...
The Worst Wild Game Cooking Advice

Cooking Techniques

The Worst Wild Game Cooking Advice

From soaking venison in diet soda to letting birds hang until their heads separate from their bodies, there’s a lot of bad advice floating around when it comes to cooking wild game. Do a quick search for “best way to cook (insert wild game)” and you’re less than five clicks away from instructions to...